There is nothing like a good old roast dinner on a weekend night; this is when I generally schedule my roast meal in, and I tend to make sure there are leftovers for lunch the next day as well!
Take the lamb out of the freezer the night before, and make sure it is fully defrosted before cooking.
About 2-3 hours before you want to cook it - rub some olive oil, and the salt and pepper over it thoroughly, pop it in an oven bag with the rosemary and tie the bag up, placing it back in the fridge.
Remove the lamb from the fridge half an hour before cooking. Place in a roasting dish and bake in an oven preheated to 180c on bake or 170c fan bake.
The basic instructions are cooking are 25-30 minutes per 500g for medium and 30-35 minutes per 500g if you like it well done. I tend to err on about 30 minutes, as it feels 'safe'!
Cut up your root veggies to the size you want to cook them, make sure they're all a similar size so they all take approximately the same amount of time to cook.
Once they are cut up, place them in a bowl, dribble some olive oil and some salt and pepper, and rub through - making sure they are all covered. I also add smoked paprika to mine (not every time, but fairly regularly), probably 1 tablespoon should do the trick.
About 45 minutes out from the lamb being cooked - either place your veggies in the roasting dish around your lamb, and return to the oven.
Or, throw them into your electric frying pan, pop the lid on for about 10-12 minutes (or until veggies are soft) then remove the lid, and cook on high - moving them around regularly, so they roast on all sides.
Either way - it takes about the same amount of time (40-45 minutes) to produce crispy and yummy, roast veg.
About 20 minutes off from the lamb being ready - put your carrots onto boil.
Bring them to the boil, and then add the frozen peas and corn; let them come back to the boil (will take a bit of time, due to the frozen veg) and by the time it comes back to the boil it should all be perfectly cooked.
Once you think the lamb should be ready - take it out of the oven but save the juices for gravy (this is why a roasting bag is so good, there is always plenty of juice in the bottom).
To make the gravy: strain the juices into a small saucepan, mix 1.5 tablespoons of cornflour into half a cup of cold water, add to the juices, along with the soy sauce. Place on medium heat, and stir until the gravy thickens.
Strain the water from the veggies, and mix through a knob of butter, with a little bit of salt and pepper (if desired), and then if you're feeling adventurous - sprinkle a little bit of nutmeg on them. My husband and I like veggies done this way, but our kids don't!
Cut up the lamb, dish up the roast veggies, and the fresh veggies; and enjoy your meal with gravy (and if your family is anything like mine - a good dollop of tomato sauce for the kids as well, and mint sauce for the adults)!
Ingredients
Directions
Take the lamb out of the freezer the night before, and make sure it is fully defrosted before cooking.
About 2-3 hours before you want to cook it - rub some olive oil, and the salt and pepper over it thoroughly, pop it in an oven bag with the rosemary and tie the bag up, placing it back in the fridge.
Remove the lamb from the fridge half an hour before cooking. Place in a roasting dish and bake in an oven preheated to 180c on bake or 170c fan bake.
The basic instructions are cooking are 25-30 minutes per 500g for medium and 30-35 minutes per 500g if you like it well done. I tend to err on about 30 minutes, as it feels 'safe'!
Cut up your root veggies to the size you want to cook them, make sure they're all a similar size so they all take approximately the same amount of time to cook.
Once they are cut up, place them in a bowl, dribble some olive oil and some salt and pepper, and rub through - making sure they are all covered. I also add smoked paprika to mine (not every time, but fairly regularly), probably 1 tablespoon should do the trick.
About 45 minutes out from the lamb being cooked - either place your veggies in the roasting dish around your lamb, and return to the oven.
Or, throw them into your electric frying pan, pop the lid on for about 10-12 minutes (or until veggies are soft) then remove the lid, and cook on high - moving them around regularly, so they roast on all sides.
Either way - it takes about the same amount of time (40-45 minutes) to produce crispy and yummy, roast veg.
About 20 minutes off from the lamb being ready - put your carrots onto boil.
Bring them to the boil, and then add the frozen peas and corn; let them come back to the boil (will take a bit of time, due to the frozen veg) and by the time it comes back to the boil it should all be perfectly cooked.
Once you think the lamb should be ready - take it out of the oven but save the juices for gravy (this is why a roasting bag is so good, there is always plenty of juice in the bottom).
To make the gravy: strain the juices into a small saucepan, mix 1.5 tablespoons of cornflour into half a cup of cold water, add to the juices, along with the soy sauce. Place on medium heat, and stir until the gravy thickens.
Strain the water from the veggies, and mix through a knob of butter, with a little bit of salt and pepper (if desired), and then if you're feeling adventurous - sprinkle a little bit of nutmeg on them. My husband and I like veggies done this way, but our kids don't!
Cut up the lamb, dish up the roast veggies, and the fresh veggies; and enjoy your meal with gravy (and if your family is anything like mine - a good dollop of tomato sauce for the kids as well, and mint sauce for the adults)!
